"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
It’s good to have an easy ice cream to fall back on, and Eggnog is definitely a solid fallback for me. I can’t remember an occasion where the container wasn’t finished by the end of the meal. The texture is always lovely, partially due to the alcohol content.
As usual, from David Leibovitz’s The Perfect Scoop.
1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
6 large egg yolks – I always use 5 or less
1 teaspoon freshly grated nutmeg, to taste
2 tablespoons brandy
2 tablespoons dark rum – I’ve never used spiced rum, like Captain Morgan’s
2 teaspoons vanilla extract
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if you run a finger through the coating, the mixture stays in place). Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, run and vanilla and stir to cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in you ice cream maker according to the manufacturer’s instructions.